Yield: 10 servings

8 c Chicken stock
2 t Louisiana hot sauce
1 c Green onions, chopped
1/2 c Celery, chopped
1 x Salt, to taste
1 T Garlic, diced
1 T Lea & Perrins
1 c Parsley, chopped
2 c White wine, dry
2 lb Shrimp, chopped
|Put ingredients, except shrimp, in chicken stock. Bring to
boil and then lower heat. Cover, and cook for 45 minutes.
Add shrimp and simmer for 30 minutes more.
You may wish to experiment with the amount of wine you use.
2 cups in the pot may be a bit much for some taste. If that
is so, you may take the rest internally.
From Justin Wilson's "Outdoor Cooking With Inside Help"